In a 4- to 5-quart pan on high heat, combine meat, garlic, five
spice, soy, and 1 quart water. Bring to a boil; cover and simmer until
meat is very tender when pierced, about 1-1/2 hours. Boil, uncovered,
on high heat until sizzling, about 30 minutes; stir often. Drain off
fat.

With 2 forks, shred meat; put into a 9-by 13-inch pan. Bake in a
400[degrees] oven until pork begins to crisp, 15 to 20 minutes. Spoon
over rice; add onion, cilantro, and hoisin to taste. Serves 6 to 8.